Fluid buttermilk (plain) (01.1.3.2)

Description

Fluid buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (i.e. churning fermented or non-fermented milk and cream). Fluid buttermilk is also produced by fermentation of fluid skim milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by inoculation of heated milk with pure bacterial cultures (cultured buttermilk).1 Fluid buttermilk may be pasteurized or sterilized.

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 01.1.3.2

INS No

Food Additive or Group

Max Level

Notes

Defined In

504(i)

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

504(i)

Food Additive or Group

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

Defined In

01.1.3.2

528

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

528

Food Additive or Group

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

Defined In

01.1.3.2

504(ii)

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

504(ii)

Food Additive or Group

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

Defined In

01.1.3.2

-

1500 mg/kg

227: For use in sterilized and UHT treated milks only.

33: As phosphorus.

397: For use at 1000 mg/kg in non-UHT and non-sterilised buttermilk.

01.1.3.2

-

Food Additive or Group

Max Level

1500 mg/kg

Notes

227: For use in sterilized and UHT treated milks only.

33: As phosphorus.

397: For use at 1000 mg/kg in non-UHT and non-sterilised buttermilk.

Defined In

01.1.3.2

332(i)

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

332(i)

Food Additive or Group

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

Defined In

01.1.3.2

326

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

326

Food Additive or Group

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

Defined In

01.1.3.2

331(i)

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

331(i)

Food Additive or Group

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

Defined In

01.1.3.2

325

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

325

Food Additive or Group

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

Defined In

01.1.3.2

332(ii)

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

332(ii)

Food Additive or Group

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

Defined In

01.1.3.2

331(iii)

GMP

261: For use in heat-treated buttermilk only.

01.1.3.2

331(iii)

Food Additive or Group

Max Level

GMP

Notes

261: For use in heat-treated buttermilk only.

Defined In

01.1.3.2

Showing 1 to 10 of 10 entries

Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, p. 392.